Ingredients:

Serves 10

• Lemon Pie Filling: 1 can (16 ounces)
• White Chocolate Chips: 1 cup
• Cream Cheese (cubed): 4 ounces
• Lemon Cake Mix: 1 box (15.25 ounces)
• Unsalted Butter (thinly sliced): ½ cup

Procedure:

1. Choose a 12-inch skillet/dutch oven and butter it
   
2. Pour in the lemon pie filling.
3. Evenly distribute the white chocolate chips over the filling.
4. Scatter the cubed cream cheese across the mixture.
5. Carefully cover everything with the lemon cake mix, ensuring all the filling is covered.
6. Slice the butter into about 16 small pads, arranging them evenly on top of the cake mix.
7. Bake for 1 hour or until the top is golden brown and the filling bubbles up, signaling a perfectly baked cake. Toothpick should come out clean. 
8. 10 coals on bottom, approximately 16 coals on top.

Ingredients:

SERVES: 10 PEOPLE

DRY RUB

• 2.5 teaspoons thyme
• 1.67 teaspoon smoked paprika
• 0.83 teaspoon salt
• 0.83 teaspoon onion powder
• 0.83 teaspoon garlic powder
• 0.42 teaspoon pepper 1/2 teaspoon

IRISH CHICKEN

• 13.33 chicken thighs (or cuts of choice)
• 8.33 slices bacon cooked and fat reserved
• 0.83 head cabbage roughly chopped
• 6.67 potatoes peeled and sliced into 1/4 inch rounds
• 1.67 medium onion sliced
• 0.83 cup chicken stock
• salt and pepper to taste

Procedure:

DRY RUB

1. Mix all ingredients together in a small bowl. Set aside

IRISH CHICKEN

1. Sprinkle the dry rub evenly over the chicken pieces. Set aside.
2. Cook the bacon until crisp. Remove to paper towels to drain.
3. Brown the chicken pieces on both sides. It doesn't have to be thoroughly cooked. It will finish cooking in the oven. Remove to a platter.
4. Drain almost all of any remaining fat from the pan. Place the cabbage in the pan and saute for 2-3 minutes.
5. Add the potatoes, onions, and chicken stock to the pan. Stir well to combine, add scraping from the bottom of the prep pan for flavor.
6. Add 1/2 stick or more Irish butter for flavor. 
7. Arrange the chicken over the vegetables in a Dutch oven. Bake at 375 for 45-50 minutes until completely cooked through. Approx 11 coals on bottom, 17 coals on top. 

Ingredients:

SERVINGS: 12

• 1 pound mild pork sausage (such as Jimmy Dean®)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 (2 pound) package frozen shredded hash brown potatoes 
• 12 large eggs, beaten
• 1 (16 ounce) package shredded Cheddar cheese

Procedure:

CAN BE PREMADE AT HOME:

1. Add sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes.
2. Stir in hash browns and bell peppers until well mixed. Cook, stirring occasionally, until hash browns are hot and peppers are tender, about 15 minutes.

AT CAMP: 

1. Pour beaten eggs into the Dutch oven, allowing them to seep down to the bottom.
2. Cover the Dutch oven and place it directly onto 5 to 10 hot coals.
3. Place another 12 to 18 hot coals on top of the Dutch oven lid. Let cook until eggs are firm, about 40 minutes.
4. Open the lid and sprinkle with Cheddar cheese.
5. Cover and continue to cook until cheese has melted, about 5 minutes.